Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

6 fresh lasagne sheets

Method

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.

Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

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Comments, questions and tips

I doubled up on sauce ingredients as advised by previous posters and the result was very tasty and almost a keeper, except that the sauce was waaay too runny. Had to pour most of it off into my dog's dinner bowl!
Next time I'm going to pre-wilt the spinach and squeeze out all the water beforehand.

lesnavich

25th Apr, 2017

5.05

Excellent quick, healthy meal. I followed the recipe exactly except for the fresh lasagne, which I couldn't get hold of locally. The dried, non-pre-cook lasagne sheets worked beautifully (and were probably much cheaper).

Twinklebum99

23rd Jan, 2017

5.05

Really enjoyed this. I added some creme fraiche to the light cream cheese as I had some to use up, and added peas and leeks to up the veg content. I had plenty for the layers. Will definitely make again

I made this recipe for my meat eating family and we all loved it. I will definitely make it again! As the other comments suggested, I doubled the quantities and I found that doing this made 6 portions (which was great because there are four of us) but we did serve it with salad so probably, on its own, doubling the quantities would have made four portions.

annalysutton

20th Nov, 2015

Yummy! I fried some onions and carrot first just to increase the filling and the doubled the garlic! I also added some soft goats cheese with the cream cheese which worked really nicely and made it more creamy and saucy. Will definitely be doing this again!

thompson52

28th May, 2015

3.8

I stuck to the recipe exactly. I used fresh lasagne which I never have before. One sheet fitted my lasagne dish perfectly but I only managed two sheets with the amount of mushroom/spinach mix. I didn't find the mixture had too much liquid. I took the pan off the heat and let the spinach wilt in the residual heat. My tub of cheese (herby/chive variety and light) was slightly less than 300g but was plenty, perhaps too much. The finished dish was generous for two people but perhaps not quite enough for three. It was delicious.

kasiakoczwara

12th Mar, 2015

5.05

Seems like the key is not to let the moisture get away - it will form great, creamy sauce with the cheese...
Superb meal, really quick to put together.

IzaMichel

3rd Oct, 2014

3.8

This recipe makes lovely food but needs so much changing and this makes it not "quick" anymore. Firstly spinach need wilting in advanced so you can drain it properly as it's most water and the sos would be very watery. Than you need to fry mushrooms off to get rid of the water (I've added a shallot to a garlic). After that I've thrown spinach in and fried it a little more to combine well and get rid of any moisture left. At the end I've added herby soft cheese and parmesan. I've tripled quantities (except of soft cheese which I used a tub and a half ) as we are family of 5 and used dried lasagne sheets. Everyone loved it !
It will also taste great with tagliatelle.

sophietreacher

16th Feb, 2014

Disappointing! I read the comments so knew I had to double the quantities of the spinach/mushroom mixture, which I did, but there still wasn't very much filling. I can't even imagine how meagre it would have been had I stuck to the original quantities! There was also way too much liquid. I guess a lot of water came from the mushrooms and spinach and so the sauce was very watery rather than creamy. Such a shame as the spinach/mushroom/cheese filling did taste nice, there just wasn't much of it and each portion, once plated up, sat in a sorry puddle!

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